5-Ingredient Vegan Pumpkin Pie Fudge
Fall. My favourite season. I just love this time of year, the changing weather, the new beginnings and of course, the arrival of pumpkin spice everything! To kick off pumpkin season, I decided to go with a simple, yet very decadent and oh-s0-delicious, vegan pumpkin pie fudge.
Easy No-Bake Fudge
This stuff is to die for. Oh man, it’s so good. The texture came out perfectly and it’s downright dangerous having a batch in my freezer at this very moment. It’s smooth and creamy and melt-in-your-mouth pumpkin pie perfection!
You only need 5 basic ingredients to make this fudge: medjool dates, pumpkin puree, pumpkin pie spice, coconut oil and peanut butter. Once you assembled your ingredients and are ready to go, it’s simply blend, smooth into a pan, set in the freezer, eat and just try to resist eating more.
How to Make Vegan Pumpkin Pie Fudge
This recipe is no-bake, so there’s not much to it. Just add all the ingredients to a food processor or high-speed blender to create a creamy mixture then spread that into a pan and place in the freezer to set.
I lined the pan with parchment paper so I could easily lift the finished fudge out of the pan. Saran wrap or wax paper would also work. To neatly line a loaf pan with parchment or wax paper so it lays flat, measure the length, width and height of your pan. Cut one piece of parchment to the width of your pan and one to the length of your pan, keeping them both long enough to hang out over the sides of the pan. Place the wider sheet into the pan first then layer the longer one top of it. I hope that makes sense, I’ll get a photo next time I do this!
As for the nut butter, you can use almond butter, peanut butter, cashew butter or another nut butter of course. I haven’t tried it with tahini or sunflower seed butter but that would probably be really good too!
About the Dates
This recipe calls for soft, fresh medjool dates. If you don’t have soft dates, soak them in hot water for 15 minutes and drain before using. If you don’t have medjool dates, that’s ok. You’ll need about double that amount in a small date such as a sayer date or deglect noor, or 400 grams before they’re pitted.
Enjoy, my friends! This fudge. This season. This weather. Pumpkin everything. Happy Fall.
More Vegan Pumpkin Recipes
For more pumpkin goodness, I’ve got more pumpkin recipes for ya here:
- Coconut Pumpkin Spice Latte Energy Bars
- Peanut Butter Pumpkin Smoothie
- Pumpkin Gingerbread Smoothie
- Pumpkin Spice Latte Smoothie
- Vegan Pumpkin Date Bread
- Vegan Pumpkin Mousse
- Place all ingredients in a food processor or high-powered blender and process until smooth.
- Spread the mixture into a wax or parchment paper-lined loaf pan.
- Place the pan in the freezer to set for at least 3-4 hours.
- Remove, lift out of pan, cut into 24 pieces and enjoy!
- Store in the freezer in a container.
If you have a peanut allergy or to make it paleo, you can substitute almond butter for the peanut butter. Just make sure it’s not too drippy.
Keywords: vegan pumpkin pie fudge, vegan fudge, pumpkin fudge